One holiday staple that is an essential part of a traditional holiday meal is cranberry sauce. An easy time-saver for cranberry sauce comes in the form of canned gelatin that may not actually have any real cranberries in it. There is no reason to take this shortcut for sub-par cranberry sauce when you can easily make your own. To make it even more memorable, ferment the cranberries, which brings out their natural sweetness.

This recipe for fermented cranberries is relatively simple, however it does take several days. Start the fermentation process early in the week, so it will be ready by Thanksgiving.

To make this recipe, put a 12 ounce bag of fresh, whole cranberries in a food processor and process them until most of them pop. When buying fresh cranberries, check the entire bag to make sure that there are no mushy berries, and that none of the berries have leaked inside the bag. Store your cranberries in the fridge, which will keep them fresh for up to a month. To keep them even longer, store them in the freezer, where they can be kept for up to one year.

Put the chopped cranberries in a mason jar and add 1/2 cup of freshly juiced celery and 1/2 a gram of culture starter. Juice one organic granny smith apple and 2 teaspoons of monk fruit. Then, add the celery brine, fresh apple juice, one cinnamon stick, one whole clove, and 2 teaspoons of freshly minced ginger into the mason jar with the cranberries.

Use a small strainer to juice an organic orange by hand. After removing the strainer, add a bit of honey to taste, if you wish. Then, fill the mason jar with filtered water, leaving two inches of space to the top of the jar. After tightening the lid, shake vigorously. Unscrew the lid in order to place a cabbage leaf and a small weight on top so the berries are completely submerged. Loosely screw on a lid and store the jar of cranberries in a cool, dry, dark place for four to seven days. This will make 24 ounces of fermented cranberries.

In order to spice up your cranberry sauce, you can add various spices to taste. Cinnamon, for example, is valued for its medicinal, warm, culinary and preservative powers. Cinnamon is known to relieve inflammation and fight cancer. Cinnamon can also promote weight loss and boost brain function.

Another great spice to add is cloves. Studies have shown that cloves are very powerful in fighting inflammation.

Ginger is a great spice for several reasons. First, it alleviates nausea and upset stomach, and it is also thought to have cancer fighting properties, help with diabetes, and reduce respiratory viruses.

Health Benefits

The way people are choosing to eat is evolving from pre-packaged or canned food to a more natural approach, including fermentation. Processed foods come with suspicious health claims, so people are beginning to relearn ancient cooking methods, such as fermentation.

Fermented foods are great for daily eating. They are essential for maintaining a healthy digestive tract and overall gut health. Putting healthy bacteria from fermented foods into your gut can improve gut flora, which leads to several health benefits.

A healthy gut can help your body produce vitamins, counteract inflammation, produce amino acids, absorb minerals, and control the growth bad bacteria. It can also reduce the risk of allergies, help maintain a healthy weight, and benefit your mental health.

Fermented foods also aid in detoxing the body, which can eliminate heavy metals and toxins from the bloodstream. Some people opt to do this by taking probiotic supplements, but eating fermented foods is a more efficient way to eliminate toxins, and is also less expensive.

Different kinds of fermented foods contain different types of bacteria, so in order to get the best health benefits, include various types of fermented foods in your diet. Some other fermented foods are kefir, natto, and sauerkraut. To make your fermented foods even richer in vitamins, use a starter culture, which will result in a consistent and high-quality product.

Health Benefits of Cranberries

For centuries, cranberries have been used not only for food, but also for medicine. When fresh cranberries are substituted for highly processed canned cranberries, the nutrients of the fruit are potentially missing.

Cranberries not only have antioxidants, but also phytonutrients. These nutrients have health benefiting properties such as stroke- and heart disease-preventing compounds, preventing bad cholesterol from building up in the heart and blood vessels. Cranberries are also great at fighting cancer, and are high in fiber and vitamins C and E.

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